HUMUS

7 ounces chickpeas
2 cloves garlic
1 teaspoon salt
1/3 teaspoon pepper
1/3 teaspoon cumin
3 tablespoons extra virgin olive oil
3 tablespoons tahini
3 tablespoons water
4 tablespoons fresh lemon juice
paprika
parsley

The previous evening place the chickpeas in a bowl of water to soak. The next day boil until tender. Drain and leave to cool. In a deep bowl dissolve the tahini in the water. Place the chickpeas in a blender or food processor and while processing add the salt, the tahini, garlic, pepper, olive oil and the lemon juice. Continue processing until the mixture has a creamy texture. Serve cold, sprinkled with paprika and garnished with finely chopped parsley.